MODELING OF REHYDRATION KINETICS OF GREEN BELL PEPPERS


DOYMAZ İ. , İSMAİL O.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol.37, no.5, pp.907-913, 2013 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 37 Issue: 5
  • Publication Date: 2013
  • Doi Number: 10.1111/j.1745-4549.2012.00724.x
  • Title of Journal : JOURNAL OF FOOD PROCESSING AND PRESERVATION
  • Page Numbers: pp.907-913

Abstract

The water absorption characteristics of dried green bell peppers were studied at hydration temperatures at 25, 50 and 75C. Prior to drying at 65C, green bell peppers were pretreated with ethyl oleate (AEEO) and citric acid (CITRIC) solutions. Initial rehydration rates increased with rehydration temperature for all samples and were highest for the AEEO pretreated samples. At all rehydration temperatures, the equilibrium moisture contents were highest for the pretreated with AEEO solution. The moisture diffusivity (D) was determined by using Fick's second law. The values of D varied from 16.8 to 32x10(-8), 9.16 to 16.7x10(-8) and 9.73 to 19.9x10(-8)m(2)/s for AEEO, CITRIC and CONTROL samples, respectively, over the temperature range investigated.